Swedish Brown Bean-Stew
1 lb brown beans (they are about the size of kidney beans)
1/4 cup treacle
2 tablespoon vinegar
Preparing, day one:Make sure there are no pebbles among the beans. Rinse well and put them in a bowl. Cover the beans with water and leave them to swell during the night.
Day two:Cook the beans with fresh water and salt, slowly, until tender. This will take about 2 hours. Remove the scum when needed. Stir occationally to obtain the creamy, saucy texture. Don´t let the stew get burned, add more water from time to time. When the beans are tender enough (they are supposed to melt in your mouth) add treacle and vinegar until you get that special, sweet taste. It´s hard to describe the taste, just try for yourself how you want it. This is a typical swedish dish, traditionally served with bacon, sausages or swedish meatballs. But for vegetarians I suggest soy sausages. You can also try the beans with vegan bread and potatoes, or simply as a side dish. The stew tastes best warm.
If you are curious about foreign kitchens, this is something for you! It´s the most swedish meal I know. We eat the stew at any time of the year, but many, many families in Sweden have this stew for X-mas. So why not try it now? If you can´t find brown beans, try another kind of beans.